Avocado Tuna Salad with Spinach

Perfect for a quick and light lunch or dinner, this protein packed Avocado Tuna Salad with Spinach will get you back into warm weather clothes comfortably in no time.

I’ve been slightly obsessed with avocados lately. I can’t get enough of them really. A couple of months ago my mom brought me a few of hers from her Costco haul and stuck them in my fridge…I was skeptical of how they would keep but I have to tell you, it has been a game changer. They keep well and longer in the fridge and I just try to remember to pull out my avocado at least a few hours before I’m going to use it to get it down to room temperature.

Another game changer?This green little gadget. I’m not one to collect gadgets unless they are super practical…this avocado cutter/pitter/slicer is amazing. (I won it in a giveaway years ago and just came across it unopened, so glad I did!!)

Is tuna good with avocado?

YES! I love using avocado as a healthier substitute for mayo in tuna salad. To make avocado tuna salad all you do is combine tuna, avocado and lemon juice in a small bowl and mash together with a fork. Season with salt and pepper. Delicious.

I’ve been adding avocado to salad recipes like this Spinach and Arugula Citrus Salad and smeared on toast like this Avocado Feta Toast with Zaatar for a while, but recently I tried mixing it with tuna as a mayo replacement and for an extra nutritional protein boost. Yet, another game changer. If you love avocado and tuna you will love this recipe (or should I say “non-recipe”)! Throw it on a salad like this Avocado Tuna Salad with Spinach or on some multigrain bread or with some crackers. It’s a great (quick) protein packed lunch (or dinner) option.

Nutritional note: don’t be afraid of the fat in avocados. Avocados are full of MUFAS (monounsaturated fatty acids) and our bodies need and benefit from them in countless ways.

Hi Tracey, I usually just mix a tablespoon (or two) of olive oil with equal amount of vinegar (balsamic or red wine), sometimes I add a spoon tip of mustard or honey depending on what mood I’m in. You could add a small pinch of salt and pepper or dried Italian herbs to it too. I like to use small jelly or mason jars or a small tupperware to shake it up. I love making vinaigrettes with empty jelly or mustard jars and use up the remnants for flavor, I just stick to the equal parts oil and vinegar and adjust the rest. I like vinegar but most vinaigrettes usually have a bit more oil in them so it’s up to you.

This is a great, simple recipe! I hope you don’t mind that I’ve added it to my list of easy-to-make veggie recipes on my blog (pointing people here of course). You can find it here: http://wp.me/p4h8e5-6c Hope that’s ok!